Go Back

Shrimp Etouffee

Shrimp & crawfish Etouffee
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: cajun, creole
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter
  • 1/2 cup flour
  • 8 oz broth
  • 6 oz tomato paste
  • 15 oz tomato sauce
  • 12 oz beer
  • 3 cups water
  • 4 cups cooked rice
seasoning
  • 1/2 tbsp basil
  • 1/2 tbsp parsley
  • 1/2 tbsp oregano
  • 1/2 tbsp salt
  • 1/2 tbsp cayenne
  • 1/2 tbsp chili powder
  • 1/4 tbsp garlic powder
  • 1/4 tbsp paprika
  • 1/2 tbsp hot sauce
  • 1 tbsp Worcestershire
Vegetables
  • 1/2 cup diced onion
  • 1 1/2 cup diced celery
  • 1 cup diced green bell pepper
  • 1 diced jalapeno
Seafood
  • 1 lb. shrimp peeled
  • 12 oz crawfish

Method
 

  1. Melt butter in pot on the stove.
  2. Sauté the vegetables in melted butter for 5 min
  3. Add flour to the melted and sautéed vegetables and make a roux, stirring about 5 minutes.
  4. Add broth to the roux mixture and stir, it will become thick. Then add in the beer and tomato sauce, stir. Then add in tomato paste, water, Worcestershire, hot sauce, and seasonings, stir.
  5. Let it simmer for an hour.
  6. Add crawfish and shrimp and simmer for 10 minutes.
  7. Place a scoop of rice in each serving dish and ladle Etouffee over the rice and enjoy!

Notes

Store in airtight container in refrigerator for up to 5 days.